Artichoke Cod with Sun-Dried Tomatoes
Cod is a great break from heavier dishes. I like to serve it over a bed of greens, or with pasta or quinoa. A squeeze of lemon gives it another layer of freshness. —Hiroko Miles, El Dorado Hills, California
Ingredients
- 1 can (14 ounces) quartered water-packed artichoke hearts, drained
- 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
- 2 green onions, chopped
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 6 cod fillets (6 ounces each)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Salad greens and lemon wedges, optional
Reviews
This is really good! I'm not a huge fan of seafood, but I'm trying to incorporate more fish into our diet. My husband and I both loved it! I used an olive wood infused olive oil which gave it a nice, slightly smokey flavor. I also used sun dried tomatoes packed in oil because that's what I had on hand. It was fine. On the table in 30 minutes, start to finish. I served it with a salad. Delish!